Sundried Tomato Soda Bread Baps

These craggy bread buns use bicarbonate of soda instead of yeast - serve with plenty of butter or top with soft cheese

• Cooking Time Prep 15 mins
  Cook 20 mins - 25 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  492

• Protein

  15g

• Carbs

  74g

• Fat

  14g

• Saturates

  4g

• Fibre

  5g

• Sugar

  5g

• Salt

  1.8g

Ingredients

• 250g plain white flour, plus extra for dusting
• 250g seed & grain bread flour
• 100g porridge oats
• 1 tsp bicarbonate of soda
• 1 tsp dried thyme
• 25g butter
• 85g sundried tomatoes (from a jar), roughly chopped
• 475ml buttermilk

Directions

1. Heat oven to 200C/180C fan/gas 6 and dust a baking tray with flour. Mix the flours, oats, bicarbonate of soda, 1 tsp salt and thyme in a bowl, then rub in the butter.
2. Add the tomatoes, pour in the buttermilk and mix quickly with the blade of a knife to make a wet dough. Tip onto a floured work surface, then cut evenly into 6 and, with floured hands, shape to make rounds. Handle the dough as little as possible-not just because it is sticky, but to make sure the texture stays light. Arrange, spaced apart, on the baking tray and mark a cross in the tops with a floured knife.
3. Bake for 20-25 mins until the bases of the baps are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool. To freeze, pack the cooled baps into a rigid container. Thaw at room temperature for 3 hrs.

Categories: Cakes & Baking, Fruit, Occasions